To make the mango topping, cut the cheeks from the mangoes, remove the skin and then cut lengthways into 1 cm-thick slices (reserve the remaining flesh for another use).

To assemble the coconut layer cake first level the tops of the two cooled cake sponges with a bread knife or cake wire. Step 21: Halve The Sponges Using the bread knife or cake wire, slice each ...

Coconut milk - Canned coconut milk is creamy and convenient. Condensed milk - Brings in a velvety texture, richness, and ...

Add the toasted coconut and mix well. Pour the mixture into a wide tub with a lid and place in the freezer for 40 minutes. Remove and, using a fork, mix well ensuring you scrape any icy bits from ...

We’ve transformed the heavenly mango into delicious, decadent cakes – and just in time for summer! You can begin drooling now. Mango colada fridge cake Finish your festive feast with a show ...

On low speed, beat cake mix, pudding mix, 1 cup water, eggs and oil until blended, 30 sec. On medium speed, beat 2 min. Spread 1⁄3 of chocolate batter (about 11⁄3 cups) in pan.

¾ cup mango pulp or as required; ½ cup rava or semolina; 1 tsp ghee; 1-2 tbsp sugar, optional; ¼ tsp green elaichi or cardamom powder; Pinch salt; ½ tsp Eno fruit salt; For the shrikhand. ½ ...

“Vanilla extract [adds] that homemade touch,” says Adams. If you’re baking a white cake, you can also add a splash of almond or cardamom extract, or coconut extract for a coconut cake.